Something to Chew

Squash: The Flavor of Fall

Butternut squash is one of my favorite flavors of fall! It pairs well with other roasted vegetables, can be consumed in soups and is strong enough to stand alone in its own dish. Many people enjoy butternut squash when its sweetness is enhanced from cinnamon, nutmeg or brown sugar; however, I prefer the more savory spice flavors. I came across a scrumptious looking seasoned-breadcrumb squash recipe. The problem I faced with this recipe is that my husband needs to follow a gluten-free diet, which makes Italian seasoned breadcrumbs a no-no in our household. I decided to be creative and make my own gluten-free version of Italian bread crumbs. The flavor profile is spot-on but it didn’t crisp up like normal breadcrumbs do. To help the breadcrumbs crisp up, turn your oven on broil setting and cook at a high temperature for the last 5-10 minutes.

For the Squash

1 butternut squash, peeled and cubed

1/4cup grass-fed butter

2 large garlic cloves, minced

1/2 cup gluten-free bread crumbs (recipe below)

1/3 cup parmesan cheese

1/4 tsp salt

1/8 tsp pepper

1-2 Tbsp dried parsley

For the Gluten-Free Breadcrumbs

1/2 cup almond flour

1/4 tsp sea salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp dried parsley

1/4 tsp onion powder

1/4 tsp dried oregano

Pre-heat oven to 375oF.

Prepare the breadcrumb recipe in a small bowl. Simply mix all ingredients together. Add parmesan cheese and set aside.

Melt butter in small skillet over medium heat. Once heated, add minced garlic and cook for a few minutes. Be careful not to burn the butter or garlic. Remove from heat after about 3-5 minutes.

Peel and slice butternut squash into even 1-1.5 inch cubes. Cut the ends off first and then slice the butternut squash in half, long-ways. Once it’s halved, you can easily peel the skin and chop up.